Ingredients ;
1 box of Lemon Cake mix
1 C water
1/2 C unsalted butter, softened
3 large eggs
2 C fresh Raspberries
1 Cupcake pan
Cupcake liners
Directions ;
Preheat oven to 350 degrees and line cupcake pan with the liners
Using a hand or standing mixer, beat together all ingredients until combined and mixed
Gently fold in the fresh raspberries
Scoop ¾ batter into the liners
Bake in the oven for 19 minutes or until a light golden brown
Allow to cool completely
Lemon Frosting
2 C unsalted butter, softened
4 ½ C powdered sugar
3 – 6 Heavy whipping cream
2 tbsp fresh lemon juice
1 large lemon, zested
1 large piping bag with star tip
1 – 21oz Raspberry pie filling
Directions ;
Using a standing mixer, beat together the butter, powdered sugar, heavy whipping cream, lemon juice and lemon zest until smooth and stiff with peaks
Scoop frosting into the piping bag
Crumble Topping ;
½ C light brown sugar
¼ C sugar
1 tsp ground cinnamon
¼ tsp kosher salt
½ C unsalted butter, melted
1 ¼ C flour
Directions ;
Combine all ingredients into a medium bowl
Using your fingers, mix ingredients together until combined and crumble like
Building the cupcake directions
Pipe a ring of frosting onto the top of the cupcake
Repeat step again to have a “wall” of frosting
Scoop some of the raspberry pie filling into the center of the frosting
Sprinkle some crumble on top
Enjoy!
Lemon Raspberry Cupcakes
![Lemon Raspberry Cupcakes](https://yummmyrecipes.com/wp-content/uploads/2024/06/Raspberry-LEmon-Cupcake-5-1-scaled-735x1102.jpg)
Ingredients
- 1 box of Lemon Cake mix
- 1 C water
- 1/2 C unsalted butter, softened
- 3 large eggs
- 2 C fresh Raspberries
- 1 Cupcake pan
- Cupcake liners
- Lemon Frosting ;
- 2 C unsalted butter, softened
- 4 ½ C powdered sugar
- 3 - 6 Heavy whipping cream
- 2 tbsp fresh lemon juice
- 1 large lemon, zested
- 1 large piping bag with star tip
- 1 - 21oz Raspberry pie filling
- Crumble Topping ;
- ½ C light brown sugar
- ¼ C sugar
- 1 tsp ground cinnamon
- ¼ tsp kosher salt
- ½ C unsalted butter, melted
- 1 ¼ C flour
Instructions
Preheat oven to 350 degrees and line cupcake pan with the liners
Using a hand or standing mixer, beat together all ingredients unti combined and mixed
Gently fold in the fresh raspberries
Scoop ¾ batter into the liners
Bake in the oven for 19 minutes or until a light golden brown
Allow to cool completely
Using a standing mixer, beat together the butter, powdered sugar, heavy whipping cream, lemon juice and lemon zest until smooth and stiff with peaks
Scoop frosting into the piping bag
Combine all ingredients into a medium bowl
Using your fingers, mix ingredients together until combined and crumble like
Building the cupcake directions
Pipe a ring of frosting onto the top of the cupcak
Repeat step again to have a “wall” of frosting
Scoop some of the raspberry pie filling into the center of the frosting
Sprinkle some crumble on top
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